Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Tuesday, November 9, 2010

My homemade beef and bean stovetop chili, served "Cinncinnati Style" on a bed of spaghetti noodles and topped with cheese. If you've turned your nose up at this and never tried it, you must try it at least once. I got hooked first bite.

Chili Spaghetti

Oh Chili Spaghetti, Chili Spaghetti (or is it Spaghetti Chili?), where oh where have you been all of my life? ♥

I'm gonna tell y'all straight up front before y'all get all over me, that yes, this is a dish stolen straight away from above the Mason-Dixon line. Yep, sure is.

Well, at least the way it's served is. But, it is not, nor is it intended to be, cast as anything close to being an authentic "Cincinnati or Skyline Chili." It's still my chili, made my way, but... the manner of serving it over spaghetti noodles, with cheese, and often a variety of other things like raw onion and raw garlic, is apparently a classic Ohio dish - or more specifically, Cincinnati Chili or Skyline Chili. Now. That said... in order to earn one of those names, it's also got to be a specific type of chili, of which I really know nothing about, which is why I am just calling my version plain ole Chili Spaghetti, served Cincinnati "style."

I first learned about Skyline Chili from a friend of mine Brandi, who lives in, well, where else, but Ohio? She literally had to explain to me what this thing called Skyline Chili was! I had never heard of eating chili on pasta before - and while I was intrigued, chili on spaghetti is just not something that we do down south. Thanks Brandi. I have no idea why I waited so long to try this, because first bite, I was sold.

When I placed this platter of goodness in front of The Cajun and he observed that the chili he knew I was making, and the chili he was expecting, was being served to him on a plate of spaghetti noodles and piled with cheese, I noted the skepticism in his voice as he questioned my sanity! I smirked and waited for that next comment, which came I might add, after consuming nearly the entire dish... "this is really delicious!" 'Nuff said.

Now, from what I understand, Cincinnati Chili or Skyline Chili, uses things like cocoa and allspice and no chili powder, but I'm not ready to move in that direction with my chili just yet, so I just used my basic chili with beans and the spices and seasonings I usually use. I do use a little bit of cinnamon but that's is about as adventurous as I'm willing to go with mine! By the way, don't feel overwhelmed at the ingredient list. Remember, this is a homemade chili and that's all chili seasonings - or flavor - that you would usually find in a packet, only we're making it fresh! And my apologies to Texas for the tomatoes and beans - I do know how y'all feel about those in your chili.

I also used the new McCormick brand roasted cumin and roasted cinnamon that came in our BlogHer Food swag bag we got at the closing party. It was a very nice addition and perfect for chili. Check them out sometime!

Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, bell pepper, and jalapenos; saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.

Mix together the cumin, oregano, chili powder, cinnamon, Cajun seasoning, and sugar; add to the beef and continue to cook about 5 minutes longer.

Mix together the Worcestershire, Kitchen Bouquet, hot sauce and tomato sauce; add to beef mixture, cooking for about 4 minutes longer. Add the diced tomatoes, beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for about 40 minutes or until liquid is significantly reduced. Add the rinsed and drained beans, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer. Stir, taste and adjust as needed.

To each serving plate or bowl, add a layer of cooked spaghetti noodles, top with the chili, and sprinkle with finely shredded cheddar cheese.

Cook's Notes: Omit the beans if you like. Can also substitute 1 pound ground beef and 1 pound of Italian sausage or Mexican chorizo sausage, if desired. Can also use ground turkey.

Other serving suggestions: Serve chili alone, with grated cheese, or a dollop of sour cream, a sprinkling of sliced green onion, raw yellow or sweet chopped onion, raw chopped garlic, or other toppings as desired. Also good served over hot, cooked rice or cornbread.

Tip: Did you know that my layered nachos recipe is a great way to use leftover chili?

Omit the sweet and hot peppers. Omit the beans from the sauce but include them as a garnish on top (drain and rinse), if prepared as "five way." Omit the oil for browning the ground beef and boil it in 4 cups of water until cooked through. Add all of the remaining seasonings down to bay leaf and as indicated below; bring to a boil and let simmer for 2 to 2-1/2 hour or until reduced and thickened. Refrigerate overnight and scoop off the top layer of fat before reheating. Alternatively, boil the beef without the seasonings and then drain well before proceeding with the recipe.

For seasoning: Add or adjust the following ingredients in the chili, using "to taste" for those indicated as "up to." Up to 2 tablespoons of paprika, up to 1 tablespoon of ground cinnamon, up to 2 teaspoons of ground cumin, 10 peppercorns, ground, 8 whole allspice berries, ground, 8 whole cloves, ground, 1/2 ounce of unsweetened chocolate, grated, and a splash of apple cider vinegar. Leave the Cajun seasoning or substitute with plain cayenne. Many recipes suggest up to 1/4 cup of chili powder, others say there is no chili powder. You decide. To serve Cincinnati chili - "two way" is simply chili and spaghetti; "three way" adds cheese; "four way" adds chopped, raw onion and "five way" adds beans on top. Serve with oyster crackers and hot sauce at the table. It may not be completely authentic, but it'll get you a little closer than mine.

☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I don't know about the allspice addition but I always add a 1/2 block of unsweetened chocolate to my (this kinda) chili. It's so goooooooood. sorry, I love you but the spaghetti and chile thing has always just well.....sorry. The chili recipe sounds superb though. The Olde Bagg

I did make Cincinnati Chili once and used the original recipe that had cinnamon. It was pretty darn good, but I've not made it since. Why didn't I think to take the flavor of chili I love best (like you) and turn it into our own version. Looks great!

Here's a note shared by Jim Linton on my Facebook about authentic Cincinnati chili - which of course I explain above that I do not claim this to be. Since he is a self-proclaimed purist, I thought that I would share his comments here on the recipe for anybody who is interested in what makes an actual authentic version - which again, I do not claim this to be. I thought that was pretty clear by the title Chili Spaghetti, but maybe not.

Jim Linton said: "Not to be a purist (ok, maybe I am). True Cincinnati Chili is made with chocolate in the mix, does not have Cajun seasoning, and does not have hot peppers (as in the Rotel). Beans are not cooked in the chili, but separately, and added on top, depending on how you want to eat it. 5-Way. Spaghetti, Chili on top. Beans and diced sweet onions on top of that. Cheddar cheese on top of it all. Sorry, but I lived in Cincinnati for a long time, went to school at the University of Cincinnati, and ate at the original Sky-Line many times. As well as most other chili dives in the Queen City. Don't call it Cincinnati-Style Chili if it isn't. {I didn't Jim :) Sorry, but this is something I am passionate about. And serve hot sauce and oyster crackers on the side."

Best Southern Recipes from the Deep South (that's me!!) said:

LOL Jim - well, I don't call my chili "true" Cincinnati chili, so I think we're good! I address all of that within the body of this post in fact!

Here in southwest Missouri we call this Spaghetti Red. It's often eaten with raw onions and sometime pickles, the hamburger slice kind. Also, the chili is supposed to be really greasy. Fred and Red's in Joplin, MO served the best Spaghetti Red but closed their doors this years after having been in the greasy spoon business since the 1920's. I guess I will just have to make my own.

We call this Spaghetti Red in southwest Missouri. Some of the best was made by Fred and Red's in Joplin, MO but they closed this year after having been in the greasy spoon business since the 1920's. Spaghetti Red doesn't have cinnamon in it but it does have grease. It's usually served with raw onions and pickles, the hamburger slice kind. I miss it but your recipe has gotten me to thinking that I just need to make my own.

The closest Steak N'Shake to me is in Mobile Alabama - about an hour's drive. I've actually never been but now I have a reason to drive over that way sometime and give their Chili Mac chili a taste! Thanks David!!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.